Lesson 3 - Environmental Sustainability SAQ

** Mitigation is a key response to climate change. Describe the opportunities for brewers to contribute to climate change mitigation.

Response:

Mitigation to climate change refers to the efforts to reduce or prevent the emission of greenhouse gases. Greenhouse gases (GHGs) include carbon dioxide, methane, nitrous oxide, and HFCs. The Paris Agreement is a global agreement that aims to limit GHG emissions and to reduce global temperature change to 1.5 °C of warming. This global goal is translated into local country-level targets, for example, the UK has passed a law targeting net-zero emissions by 2050.

GHGs are emitted across the whole life cycle of a beer including:

• Growing raw materials such as barley and hops

• Malting and processing raw materials

• Packaging materials, including extraction or growing and processing of materials

• Brewing and packaging beer processes

• Transportation and retailing

• Product cooling for consumption (refrigeration)

• Disposal of packaging materials after product consumption

The levels of GHG emissions will be slightly different for individual beer types based on their local supply chain and the countries they are operating in. An important first step in reducing GHG emission is to conduct a carbon footprinting exercise for the site and supply chain. With this baseline data, it is possible to focus efforts on the most critical areas as well as setting long-term goals that will not only meet local legislation but aim for net-zero GHG emissions.

There are opportunities for brewers to reduce GHG emissions at all of these stages. In particular:

• In direct operations:

  • Reducing total energy demand through efficiency measures. This can be facilitated through effective energy management systems.

  • Transitioning to renewable energy to replace fossil fuels in both heat and electricity generation:

    • This may be generated on-site, e.g. solar photovoltaic panels for electricity generation or biogas from wastewater treatment plant (WWTP) with anaerobic digestion (AD), which can be utilised in heat or electricity generation.

    • This may also be through purchasing renewable electricity generated off-site.

  • Use of natural refrigerants such as propane and ammonia, as replacements to HFCs.

  • Engaging employees on climate change and supporting them on GHG reduction efforts both at work and at home.

• Working with supply chain partners to:

• • Purchase agricultural raw materials that have been grown while utilising conservation and regenerative agriculture techniques, such as low and zero till systems, that build soil carbon.

• • • Additionally, it may be necessary to work with suppliers to support them to transition to more sustainable growing techniques.

• • Increase the recycled content of packaging materials and ensure they are recycled after the beer they delivered to the consumer has been enjoyed.

  • Find opportunities for more efficient energy use in transport and zero-carbon energy sources, such as biofuels or renewable energy in electric vehicles.

As well as measures to reduce or eliminate emissions from the supply chain and direct operations, it is also possible to supplement these efforts by supporting carbon sequestration projects such as tree planting through the purchase of carbon offsets.